Jiffy Jalapeño Corn Muffins

Close-up of Jiffy Jalapeno Cornbread Muffin on a white plate, with one muffin split open to reveal its moist, crumbly texture and pieces of green jalapeño inside.

My cheddar jalapeño cornbread recipe muffin made with Jiffy is the ultimate quick-and-easy shortcut side dish for busy nights. These cornbread muffins are fluffy, flavorful, and perfect with chili, soups, casseroles, and BBQ meals.

Course Bread

Keyword Jiffy Jalapeño Cornbread Muffins

Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings muffins

Calories 56kcal

Author Ang Paris

Equipment

Mini Muffin Tin - 24 count

Ingredients

2 8.5oz box Jiffy Corn Muffin Mix
2 egg
2/3 cup milk
3 tablespoons sour cream
1/2 cup canned corn drained
1-2 jalapeños seeded and diced
2/3 cup shredded cheddar cheese optional

Get Recipe Ingredients

Instructions

In a large bowl, gently stir the Jiffy Corn Muffin Mix, egg, sour cream, and milk until just combined.
2 8.5oz box Jiffy Corn Muffin Mix, 2 egg, 2/3 cup milk, 3 tablespoons sour cream
Stir in the corn, diced jalapeños, and cheese (if using).
For best results, allow the batter to sit for 10 minutes to rest. You can use that time to preheat your oven to 400°F and use paper liners or grease a muffin pan.
I like to use a cookie scoop to evenly spoon the batter into the muffin tin, filling each about 2/3 full.
Bake for 15-20 minutes until golden brown. A toothpick inserted into the center should come out clean.
Let the muffins cool for a few minutes before removing from the pan. Serve warm or room temperature.

Notes

Storage

To Store: Leftover cornbread muffins should be stored in an airtight container in the refrigerator for 3-4 days. (These are my favorite airtight containers.)

To Reheat: The easiest way to reheat these muffins is to wrap them loosely in a paper towel and microwave for 15 to 20 seconds. If you have a whole batch to reheat, it’s easier to wrap them in aluminum foil and warm in an oven set to 300F for about 8 minutes.

To Freeze: Allow the muffins to cool completely, then wrap each muffin individually in plastic wrap and store in a freezer-safe bag. Don’t forget to label the bag and include the date. They’ll last about 2-3 months in the freezer.

To Thaw: Move the muffins from the freezer to the fridge and allow them to thaw overnight.

Nutrition